French Lentils with Chive Butter

These lentils are great on their own as a side dish or served as the base for salmon - prepared your favorite way.

Photo by PineyCook

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Chive Butter:

  • 4

    Tbs. butter, softened

  • 2

    tsp. chives, minced

  • 1/2

    tsp. dried tarragon

  • 1 1/2

    tsp. grainy mustard

  • 2

    tsp. lemon juice

  • salt and pepper

  • For the Lentils:

  • 1

    c French Lentils

  • 4

    c Water

  • 1/2

    tsp salt

  • 3

    Leeks, white and light green parts, sliced

  • 1

    clove garlic, minced

  • 2

    tsp. olive oil

  • 2

    tsp. butter

  • 2

    tsp. lemon juice

  • salt and pepper

Directions

Chive Butter: 1. Mix all butter ingredients together in a small bowl using a fork to incorporate everything. The Chive Butter can be made ahead and refrigerated. Lentils: 1. Rinse and drain the lentils and add to pot with water and salt. Bring to a low boil and lower heat and simmer for 25 - 30 minutes, until the lentils are soft. 2. While the lentils are cooking, in a 10-12 inch saute pan, heat the olive oil and butter. Add the leeks and saute over low heat for 10-15 minutes. Add the garlic and saute for an additional minute or two. 3. When the lentils are ready, drain, reserving 1/2 cup of the cooking liquid. Add the lentils to the leeks along with the reserved liquid and lemon juice. Simmer gently for 1 minute. Add the Chive Butter and warm, stirring until the butter has melted. Add salt and pepper to taste.

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